Effect of fructooligosaccharides and galactooligosaccharides on the folate production of some folate-producing bacteria in media cultures or milk

Padalino, Michele; Pérez-Conesa, Darío; López‐Nicolás, Rubén; Frontela‐Saseta, Carmen; Ros‐Berruezo, Gaspar

doi:10.1016/j.idairyj.2012.06.006

Cited by 24 publications

(27 citation statements)

References 46 publications

(45 reference statements)

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“…Previous studies have also clarified that supplementation with Bacillus increases synthesis of vitamins and extracellular enzymes, while supplementation with MOS modulates the gut microbiota and improves villus integrity. Thus, the enhancement of growth parameters reported in this study may be associated with activation of digestive enzymes (Padalino, Perez‐Conesa, López‐Nicolás, Frontela‐Saseta, & Ros‐Berruezo, ), enhancement of absorption, and improvement of fish health status (Hernandez et al, ).…”

Section: Discussionmentioning

confidence: 69%

Effect of dietary supplementation with a synbiotic (Lacto Forte) on growth performance, haematological and histological profiles, the innate immune response and resistance to bacterial disease inOreochromis niloticus

et al. 2019

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This study investigated the effects of a synbiotic Lacto Forte on growth performance, haemato-immunological responses, plasma bactericidal capacity, histological profiles and resistance of Oreochromis niloticus to Pseudomonas fluorescens. The experimental fish were divided into three groups; two of them (T1 and T2) were given Lacto Forte incorporated diets at increasing level (0.7 and 1.5 g/kg, respectively) and an additive-free basal diet served as the control (T0) for 30 and 45 days. At the end of the feeding trial, a challenge was performed using a virulent strain of P. fluorescens and mortalities were recorded over an additional 14-days period. The results showed that Lacto Forte has a pronounced effect on haematological and growth performance parameters at 1.5 g/kg rather than 0.5 g/kg (p < 0.05). Plasma lysozyme, proteases, antiproteases and bactericidal capacity were significantly enhanced (p < 0.05) in Lacto Forte-treated groups, particularly after 45 days of supplementation. Long-term supplementation with Lacto Forte (1.5 g/kg) induced degenerative changes in the liver, spleen and intestine. Additionally, a significant increase (p < 0.05) in survival rates were found in Lacto Forte-treated groups compared to the control one 14 days post-challenge. As a result, Lacto Forte fortifies tilapia immune response and can be used as a surrogate for antibiotics to control P. fluorescens. K E Y W O R D S bactericidal, growth performance, Innate immunity, Oreochromis niloticus, Pseudomonas fluorescens, synbiotic Lacto Forte How to cite this article: Ismail M, Wahdan A, Yusuf MS, Metwally E, Mabrok M. Effect of dietary supplementation with a synbiotic (Lacto Forte) on growth performance, haematological and histological profiles, the innate immune response and resistance to bacterial disease in Oreochromis niloticus. Aquac Res. 2019;50:2545-2562.

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Section: Discussionmentioning

confidence: 69%

Effect of dietary supplementation with a synbiotic (Lacto Forte) on growth performance, haematological and histological profiles, the innate immune response and resistance to bacterial disease inOreochromis niloticus

et al. 2019

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“…The gradual decrease in folate level after 8 h of fermentation could be due to the increased utilization of folate for growth and cell division. There were previous reports where the folate production was highest between 6 and 8 h of fermentation (Lin and Young 2000;Padalino et al 2012). For fermentation, the incubation temperature of 37°C was found to be optimum resulting in 18.59±0.28 μg/L extracellular folate compared to 16.72±0.56 μg/L and 8.06±0.6 μg/L at 30°C and 42°C respectively.…”

Section: Resultsmentioning

confidence: 65%

Folate fortification of skim milk by a probiotic Lactococcus lactis CM28 and evaluation of its stability in fermented milk on cold storage

Divya

Nampoothiri

2014

J Food Sci Technol

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In order to enhance folate levels in fermented foods, a folate producing probiotic lactic acid bacterium isolated from cow's milk and identified as Lactococcus lactis CM28 by 16S rRNA sequencing was used to fortify skim milk. Optimization of medium additives such as folate precursors, prebiotics and reducing agents along with suitable culture conditions enhanced folate levels in skim milk. Optimization resulted in a four fold increase in the extracellular folate (61.02 ± 1.3 μg/L) and after deconjugation the total folate detected was 129.53 ± 1.2 μg/L. The effect of refrigerated storage on the viability of L. lactis, pH, titratable acidity (TA) in terms of percentage lactic acid and finally on the stability of folate was determined. Only a slight variation in pH (4.74 ± 0.02 to 4.415 ± 0.007) and acidity (0.28 ± 0.028 to 0.48 ± 0.014 %) was noted during folate fermentation. During storage, only less than a log unit reduction was noted in the viable count of the probiotic after 15 days and about 90 % of the produced folate was retained in an active state.

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“…Folate production also depends on growth kinetics and on the culture conditions. According to numerous studies, folate is synthesized during the exponential growth phase or at the beginning of the stationary phase, and is then consumed (D'Aimmo et al, 2012;Iyer et al, 2010;Laiño et al, 2012Laiño et al, , 2014Padalino et al, 2012). In addition, it has been proved that folate production depends on the composition of the medium (Nor et al, 2010).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…A high rate of production of folate by L. plantarum SM39 was obtained in a medium supplemented with 10 mg/L of PABA (Hugenschmidt et al, 2011) which is generally recognized as the limiting precursor (Sybesma et al, 2003). Moreover, LAB can produce large amounts of folate even when folate is already available in the medium (Lin and Young, 2000a;Padalino et al, 2012;Sybesma et al, 2003). Therefore, to select folate-producing strains, it is important to take all these elements into account.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…NC: Not Calculated *offal includes folate-rich products such as liver and kidney, as well as products with a much lower folate content such as heart and brain. MRS (n=2) -10 to 9030 (Hugenschmidt et al, 2011;Padalino et al, 2012;Park et al, 2014) SWP (n=28) 0 to 4413 (Hugenschmidt et al, 2010(Hugenschmidt et al, , 2011 L. reuteri CDM (n=1) 59 (Santos et al, 2008) SWP (n=3) 0 to 125* (Hugenschmidt et al, 2010) L. rhamnosus SWP (n=1) -10 to 0* (Hugenschmidt et al, 2010) YPD (n=3) <0* (Herranen et al, 2010) L. sakei FFM (n=2) 101 to 107 (Masuda et al, 2012) Lc. lactis M17 (n=16) 57 to 291 (Sybesma et al, 2003) YPD (n=2) <0* (Herranen et al, 2010) Leuconostoc lactis MRS (n=1) 45 (Sybesma et al, 2003) Ln.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Lactic acid fermentation as a tool for increasing the folate content of foods

Saubade

Hémery

Guyot

et al. 2016

Critical Reviews in Food Science and Nutrition

103

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Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, in other studies, folate consumption by LAB or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The aim of this review was thus to (i) clarify the ability of LAB to produce folate in food products, (ii) check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.

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Effect of fructooligosaccharides and galactooligosaccharides on the folate production of some folate-producing bacteria in media cultures or milk

Cited by 24 publications

References 46 publications

Effect of dietary supplementation with a synbiotic (Lacto Forte) on growth performance, haematological and histological profiles, the innate immune response and resistance to bacterial disease inOreochromis niloticus

Effect of dietary supplementation with a synbiotic (Lacto Forte) on growth performance, haematological and histological profiles, the innate immune response and resistance to bacterial disease inOreochromis niloticus

Folate fortification of skim milk by a probiotic Lactococcus lactis CM28 and evaluation of its stability in fermented milk on cold storage

Lactic acid fermentation as a tool for increasing the folate content of foods

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